TOO GUIDE TO DAIRYING IN SOUTH AFRICA 



0*2 % of milk fat, i.e. five small divisions to every 

 big division marked. Three big divisions by this 

 reading would mean that in every 100 Ibs. of the 

 same milk as tested there are 3 Ibs. of pure fat. 

 This is the only accurate means of finding out 

 the amount of butter fat produced by each cow 

 when the yield of milk has been recorded in Ibs. 

 for the entire lactation period. 



Babcock Cream Test. 



In testing cream the same machine is used as 

 for milk, but we use a different test bottle and a 

 smaller pipette. Babcock cream-test bottles are 

 usually marked in divisions to read up to 30 % of 

 fat. As in the milk-test bottles, the divisions are 

 made on the principle that 18 grammes of cream 

 have been delivered into the bottle. But as a 

 great deal of South African cream will register 

 over 30 % of fat, we use only half quantities 

 and then multiply the result by two. The bottles 

 for milk testing cannot be used for cream, so it is 

 therefore necessary to see that the apparatus bought 

 contains the different bottles for the two tests. 



The cream to be tested should be first warmed 

 in order to allow of its being thin enough to be 

 sucked up into the pipette, especially if the cream 

 is cheesy or stale, but it must be cooled down 

 again so that the temperature is 60 when being 

 measured off for the test, proceeding in the same 

 way as with milk, only in this case using the smaller 



